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Prepare the Crust: Preheat oven to 400 degrees F.
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Poke the bottom of the crust with a fork a few times. Chill crust for 15 minutes.
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Bake until golden brown, about 15 minutes.
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Make the filling: Stir together the ricotta, 1/2 cup Parmesan, eggs, and basil until smooth.
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Place the crust on a rimmed baking sheet. Spread the filling into the crust. Top with 1/2 cup grated mozzarella. Place tomatoes onto the cheese, pressing down lightly. Sprinkle with remaining cheese, if desired.
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Bake until set and bubbling, about 20 minutes.
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Allow the pie to cool for 10 minutes before serving.
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Store wrapped leftovers in the refrigerator for up to three days.